Slow-Cooked Lamb Ragu & Fettuccine
with Feta & Avocado Rocket Salad- Milk
- Almond
- Wheat
- Gluten
- Cashew
- Pine nut
- May contain traces of allergens
- Wheat
- Gluten
- Eggs
- Soy
This sumptuous yet simple pasta is absolute decadence in a bowl. From rich ragu, infused with mushroom and herb seasoning down to the creaminess from the goat cheese, don’t be too surprised if the bowls are left licked clean.
Ingredients
1 sachet
Herb & Mushroom Seasoning
2
Garlic
1
Red Onion
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
1 packet
Tomato Sugo
(May be present: Wheat, Gluten)
300 g
Slow-Cooked Lamb Shoulder
1
Celery
1 packet
Rocket leaves
1 packet
Flaked Almonds
(Contains: Almond; )
1 packet
Fettuccine
(Contains: Wheat, Gluten; May be present: Eggs, Soy)
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked lamb shoulder in a baking dish. Pour liquid from the packaging over lamb. Cover tightly with foil and roast for 12 minutes. • Turn lamb, then re-cover with foil and roast until browned and heated through, a further 12-13 minutes. • Shred lamb using two forks (or slice if you prefer). TIP: If the lamb has a fat layer, turn fat-side up after removing the foil.
• Meanwhile, slice avocado in half, scoop out the flesh and roughly chop. Finely chop garlic, celery and onion. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.
• Bring a large saucepan of salted water to the boil over medium-high heat. • When the lamb has 10 minutes cook time remaining, cook fettuccine in the boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return fettuccine to the saucepan. Drizzle over olive oil and toss to coat.
• While the pasta is cooking, return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion and celery until tender, 5-6 minutes. • Add garlic and herb & mushroom seasoning, and cook until fragrant, 1 minute. • Reduce heat to medium, then add tomato sugo, beef-style stock powder and reserved pasta water. Stir to combine and simmer until slightly thickened, 1-2 minutes.
• Add fettuccine and shredded lamb to the sauce. Toss to combine and season to taste. • In a medium bowl, combine rocket leaves, avocado and a drizzle of balsamic vinegar and olive oil. TIP: Add an extra splash of water if the sauce looks too thick.
• Divide slow-cooked lamb ragu and fettuccine between plates. • Crumble over feta (see ingredients) and garnish with toasted almonds. • Serve with avocado rocket salad. Enjoy!
